Lebanese Manakish with Za'atar
The ratio of za'atar to oil is the whole story: roughly one part za'atar to one part olive oil. The mix must be a wet paste — not a powder, not a liquid. Powder scorches in the oven, and a runny mix slides straight off the dough.
- Prep
- 90 min
- Cook
- 12 min
- Total
- 102 min
- Calories
- 290
Manakish is everyday Lebanese breakfast, sold from bakeries from first light. Thin dough with za'atar and olive oil. The secret is unglamorous: the right za'atar ratio, and an oven hot enough to bake it in minutes before it dries out.
Method
-
1
Make the dough
Dissolve the yeast and sugar in the warm water for ten minutes, then knead with the flour, salt, milk and olive oil for ten minutes into a soft, elastic dough that is not sticky.
⏱ 22 min -
2
Prove
Cover and leave somewhere warm for an hour, until doubled in volume.
⏱ 60 min -
3
Mix the za'atar
Combine the za'atar with olive oil until it forms a wet, spreadable paste — neither powdery nor runny. Let it sit fifteen minutes to absorb.
⏱ 17 min -
4
Divide and roll
Divide the dough into eight balls, rest them fifteen minutes, then roll each into a disc about half a centimetre thick.
⏱ 20 min -
5
Dimple the surface
Press your fingertips all over the disc to make dimples. They hold the za'atar in place and stop the surface ballooning in the oven.
⏱ 5 min -
6
Spread the topping
Spread the za'atar paste over the disc with the back of a spoon, almost to the edge, leaving a centimetre clear.
⏱ 5 min -
7
Bake very hot
Bake in an oven preheated to its maximum, around 250°C, on a hot tray or baking stone, for six to eight minutes only, until the edges colour. The short bake is what keeps it from drying.
⏱ 12 min
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Tips that actually matter
- The za'atar mix is a wet paste, not a powder. Powder burns, and a runny mix runs off.
- Maximum oven heat and minimum time. Manakish dries out the longer it sits in there.
- Dimpling with your fingers both anchors the topping and prevents the dough puffing up.
- The milk in the dough keeps it softer, and still soft the next day.
People also ask
Why did my manakish come out dry?
The oven was not hot enough, so it needed longer inside. Maximum heat, six to eight minutes, no more.
What exactly is za'atar blend?
Dried wild thyme ground with toasted sesame, sumac and salt. You can buy it ready-made, or mix four parts thyme, two sesame, one sumac and salt.
Can I prepare it ahead?
The dough keeps overnight in the fridge and tastes better for it. Baked manakish freezes well and reheats in four minutes.
Cook mode
Lebanese Manakish with Za'atar
-
1
Make the dough
Dissolve the yeast and sugar in the warm water for ten minutes, then knead with the flour, salt, milk and olive oil for ten minutes into a soft, elastic dough that is not sticky.
-
2
Prove
Cover and leave somewhere warm for an hour, until doubled in volume.
-
3
Mix the za'atar
Combine the za'atar with olive oil until it forms a wet, spreadable paste — neither powdery nor runny. Let it sit fifteen minutes to absorb.
-
4
Divide and roll
Divide the dough into eight balls, rest them fifteen minutes, then roll each into a disc about half a centimetre thick.
-
5
Dimple the surface
Press your fingertips all over the disc to make dimples. They hold the za'atar in place and stop the surface ballooning in the oven.
-
6
Spread the topping
Spread the za'atar paste over the disc with the back of a spoon, almost to the edge, leaving a centimetre clear.
-
7
Bake very hot
Bake in an oven preheated to its maximum, around 250°C, on a hot tray or baking stone, for six to eight minutes only, until the edges colour. The short bake is what keeps it from drying.
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